Roasted aubergine and avocado dip
This roasted aubergine and avocado dip is the fusion of guacamole and baba ghanoush – it’s yummy, healthy and vegan, ideal for parties served with crudités.
Ingredients
Method
- Preheat the oven to 180°C, then roast the whole aubergine for about 45 minutes until soft. Let it cool, then cut it lengthwise and scrape out the pulp with a spoon.
- Cut the avocado in half, remove the stone, then scoop out the flesh.
- Put the aubergine & avocado pulp, tomato, onion, coriander, lime juice and garlic in a food processor. Blend until smooth or coarse, depending on your liking.
- Season with salt pepper. Add chilli sauce, if liked.